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Amarone Valpolicella 2007...
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Amarone Valpolicella 2007...

AMARONE CLASSICO<br />Amarone della Valpolicella Classico Doc<br />A timeless wine.<br />Production area: Valpolicella Classica, Tenuta Novare in Arbizzano di Negrar.<br />Soil: calcareous and basaltic.<br />Grape varieties: 80% Corvina Veronese, 20% Rondinella.<br />Production method: traditional natural method. Resting on arèle (traditional bamboo racks): 120 days. Pressing in the first days of January. Maturation for 6-7 years in 60 hl<br />Slavonian oak barrels.<br />Style: an identity wine with personality and recognisability. A distinctive Amarone with a classic style, where elegance always prevails over power. Complex, balanced and<br />harmonious. A wine with an inestimable and extraordinary longevity. Intense red colour with garnet hues. The typical notes of plum, cherry and morello cherry stand out on<br />the nose, followed by a wide variety of tones: dried fruit, tea leaf, liquorice and spices. On the palate, hints of red berry fruit, sweetened by soft notes of vanilla, in perfect<br />balance with acidity and tannic notes.<br />Recommended pairings It can be paired with red meats, game and mature cheeses but is also a perfect companion at the end of a meal and in meditation.<br />
Price €164.80
Pinot Noir Cloudy Bay 2017...
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Pinot Noir Cloudy Bay 2017...

<br />The elegant Marlborough red<br /><br />A balanced and lively expression of Pinot Noir from the Marlborough region.<br /><br />The 2017 growing season began with ideal spring conditions; warm temperatures and few frost events encouraged good canopy growth. Settled weather over flowering led to<br />high potential crops, fruit thinning was widely employed to reduce yield and achieve optimum vine balance. Fastidious canopy management throughout the mild and sunny<br />growing season ensured fruit developed, then ripened, at an ideal rate. The excellent weather during the ripening season was interrupted by rain events during the harvest.<br />The single-minded quality focus of the viticulture and winemaking teams, with hour by hour assessment, led to optimum picking decisions. Our low-yielding, early-ripening<br />vineyards with their open canopies, stood us in good stead in what was a tricky vintage across Marlborough and New Zealand.<br /><br />Nose: Appealingly aromatic, the 2017 Pinot Noir reveals notes of Morello cherry and bramble.<br />Palate: Fine, silky tannins and juicy acidity provide an elegant structure, with complexity coming from gentle toast and.<br /><br />Harvest:<br />We hand-picked the Pinot Noir from March 24th until April 11th, at a point of excellent flavour concentration and acid balance.<br />Vinification: The Pinot Noir fruit was all de-stemmed before being gravity fed into the open topped fermentation vessels. The grape skins were gently plunged with an average<br />of 18 days skin contact. After fermentation the wines were matured in French oak for 11 months, of which 35% was new. Final analysis of our 2017 Pinot Noir shows a pH of<br />3.57, TA of 5.74 g/L and an alcohol of 13.4%.<br />Alcohol 13.4 %;<br />Vintage 2017;<br />pH 3.57;<br />Varietal Pinot Noir;<br />Harvest Friday, March 24, 2017 to Tuesday, April 11, 2017;<br />Residual sugar 2.0 g/L;<br />Acid 5.7 g/L;<br />Closure Screwcap.<br />
Price €45.50
Conteisa Langhe Nebbiolo...
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Conteisa Langhe Nebbiolo...

Conteisa<br />The Piedmontese word conteisa (in Italian: contesa) recalls the dispute that took place for over 100 years between the communes of La Morra and Barolo over the ownership<br />of the Cerequio area, a dispute that only came to an end with the agreement stipulated in 1275, a record of which exists in the communal archives of La Morra.<br /><br />Name: Langhe Nebbiolo DOC<br />Varieties: 92 % Nebbiolo, 8% Barbera.<br />Vineyards: The Conteisa vineyard is located in Cerequio, in the commune of La Morra. The soil has a high presence of sand and clayey-calcareous marl; it has an area of 6<br />hectares, southern exposure and an average altitude of 380 m above sea level.<br />The vines have an average age of 60 years.<br />Vinification: fermentation and maceration for about three weeks followed by ageing in wood for 30 months.<br />Characteristic properties: While Sperss is usually more austere and dark, Contesia denotes a more floral and delicate nose with fresh, balsamic notes. The palate displays<br />sweet notes of wild cherries and delicate herbs, a voluptuous body and a harmonious, integrated tannic fabric. High ageing potential.<br />
Price €388.60
Valpolicella Valpantena...
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Valpolicella Valpantena...

GRAPE VARIETIES: 80% Corvina, 15% Rondinella, 5% Oseleta.<br />PRODUCTION AREA: Poiano and Nesente di Valpantena (Verona).<br />SOIL CHARACTERISTICS: 25% Skeleton, 23% Sand, 67% Silt, 10% Clay, 37% Total Limestone, 10% Active Limestone.<br />GROWING SYSTEM: Guyot and Veronese Inclined Pergola.<br />PLANTING DENSITY: 4500 vines per hectare.<br />HARVESTING TIME: September with selection of the best grapes.<br />DRYING: 30 days in the drying room at 18°C and 70% humidity.<br />VINIFICATION: Destemming and crushing of the grapes, inoculation with selected yeasts.<br />FERMENTATION: with maceration in steel tanks for 10 days at 25°C. Daily pumping over and delestage.<br />AGING: 24 months in barriques, 6 months in bottle.<br />ORGANOLEPTIC CHARACTERISTICS: ruby colour with violet reflections, hints of black cherry, vanilla, chocolate and cinnamon. Balanced, warm and rightly tannic.<br />PAIRINGS: Boiled and grilled meats, cheeses.<br />RECOMMENDED TYPICAL DISHES: Monte Veronese and Cimbro cheese board.<br />IDEAL SERVING TEMPERATURE. 16°C.<br />15,00 % Vol.<br />
Price €24.80
Amarone cl. DOC 2009...
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Amarone cl. DOC 2009...

Grapes: 55% Corvina and Corvinone, 30% Rondinella, 15%<br />Cabernet, Nebbiolo, Croatina and Sangiovese.<br />Harvest date: from mid-September<br />Yield per hectare (grapes): about 80 q. of which 15% - 30% are selected<br />to produce Recioto, Amarone or Rosso del Bepi<br />Colour: fairly deep garnet red<br />To the nose: intense aroma, delicate scent of almonds<br />bitter almonds with a cherry aftertaste.<br />In the mouth: powerful, warm, harmonious, long lasting, spicy,<br />goudron.<br /><br />The grapes, carefully selected at the time of harvest, are taken to the fruit cellar and immediately left to rest in wooden boxes and on racks.<br />and on racks. It is important to arrange the resting grapes properly so that the drying process can take place in the best and completely natural way.<br />natural way. The first signs of noble rot appear at the end of November/beginning of December and develop more in January.<br />January. Towards the end of January, the grapes are crushed and, after about 20 days of maceration, alcoholic fermentation begins.<br />fermentation by indigenous yeasts. Fermentation takes place very slowly and lasts about 45 days. After which the grapes are drawn off and the future Amarone<br />is placed in small to medium-sized Slavonian oak barrels, where it matures for seven years. During this period<br />other alcoholic fermentations take place, resulting in a dry wine of extraordinary structure and complexity.<br />
Price €1,202.40
Recioto cl. DOP 2007...
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Recioto cl. DOP 2007...

Grapes: 55% Corvina and Corvinone, 30% Rondinella, 15%<br />Cabernet, Nebbiolo, Croatina and Sangiovese.<br />Harvest date: from mid-September<br />Yield per hectare (grapes): about 80 q. of which 15% - 30% are selected<br />to produce Recioto, Amarone or Rosso del Bepi<br />Colour: fairly deep garnet red<br />To the nose: intense aroma, delicate scent of almonds<br />bitter almonds with a cherry aftertaste.<br />In the mouth: powerful, warm, harmonious, long lasting, spicy,<br />goudron.<br /><br />The grapes, carefully selected at the time of harvest, are taken to the fruit cellar and immediately left to rest in wooden boxes and on racks.<br />and on racks. It is important to arrange the resting grapes properly so that the drying process can take place in the best and completely natural way.<br />natural way. The first signs of noble rot appear at the end of November/beginning of December and develop more in January.<br />January. Towards the end of January, the grapes are crushed and, after about 20 days of maceration, alcoholic fermentation begins.<br />fermentation by indigenous yeasts. Fermentation takes place very slowly and lasts about 45 days. After which the grapes are drawn off and the future Amarone<br />is placed in small to medium-sized Slavonian oak barrels, where it matures for seven years. During this period<br />other alcoholic fermentations take place, resulting in a dry wine of extraordinary structure and complexity.<br /><br />Alcohol content: 15.5%.<br />Serving temperature: 16/18°.<br />
Price €148.20
Brunello d. Mont. 2015...
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Brunello d. Mont. 2015...

Brunello of Montalcino<br />Brunello is the joint expression of all the vineyards on the Pieve Santa Restituta estate.<br /><br />Denomination: Brunello di Montalcino DOCG<br />Variety: Sangiovese<br />Vineyards: A small part of the grapes from the Rennina and Sugarille vineyards is added to the grapes from the 9-hectare vineyard located in Torrenieri, in the north-eastern<br />part of Montalcino. The soil of the Torrenieri vineyard is a mixture of clay, tuff and sand, while the soil of Rennina and Sugarille is clayey-calcareous.<br />Vinification: fermentation and maceration of the grapes from each vineyard take place separately for about three weeks. After 24 months of ageing in wood, the wine is<br />blended and aged for a further 6 months in cement vats.<br />Characteristics: Intense colour. The nose is expressive, with notes of cherry, aromatic herbs, flowers and hints of juniper. The palate displays ripe tannins, balanced acidity,<br />rich structure and a lingering finish.<br />
Price €75.40
Barolo Dagromis DOCG 2012...
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Barolo Dagromis DOCG 2012...

DAGROMIS<br />The power of Serralunga and the elegance of La Morra give life to an invigorating Barolo.<br />Denomination: Barolo DOCG<br />Variety: Nebbiolo<br />Vineyards: in Serralunga and La Morra.<br />Vinification: the grapes from the individual vineyards undergo fermentation, maceration and ageing in wood for 12 months separately. Afterwards, the wine is blended and<br />further matured in wood for 18 months.<br />Characteristics: Expression of two great Barolo terroirs, La Morra and Serralunga, Dagromis accompanies scents of small red fruits with intense floral and balsamic notes;<br />on the palate it reveals a solid structure. Remarkable ageing potential.<br />
Price €93.00
Agontano Conero docg 2016...
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Agontano Conero docg 2016...

The selection of the best grapes and the deliberately low yield in the vineyard give this wine a great structure. It matures from one to two years in small oak barrels and<br />almost as many years in the bottle before being released for consumption. The important character of the wine and the morello cherry aromas typical of Rosso Conero blend<br />harmoniously with those of the wood. Suitable for long ageing.<br /><br />Type of wine: red wine for ageing.<br />Area of origin: Rosso Conero DOC zone.<br />Soil: medium texture, rich in limestone.<br />Grapes: Montepulciano.<br />Yield per hectare: 60 q<br />Processing: destemming and crushing of the grapes, fermentation with maceration on the skins for 12-15 days, racking and malolactic fermentation.<br />Ageing: maturation for 12/18 months in barriques and more than 24 months in bottles.<br />Colour: intense ruby red tending to garnet.<br />Bouquet: intense, complex, with hints of ripe fruit on which marasca cherry prevails and delicate notes of spices.<br />Taste: soft, warm, rich in noble tannins and persistent.<br />Consumption: if well stored, it can age up to 10 years or more, in the best vintages.<br />Serving suggestions: ideal with grilled meats, game and mature cheeses.<br />Serving temperature: 18° C<br />
Price €27.80
Amarone della Valp. DOP...
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Amarone della Valp. DOP...

AMARONE CLASSICO DELLA VALPOLICELLA<br />Type: Dry red<br />In one definition: the King The full name 'Am' refers to an unfinished work. The shape of the 'A' is reminiscent of a vat, symbol of the wine world, but also of a hair clip,<br />emblem of a feminine wine.<br />Amarone Classico della Valpolicella DOP Protected Designation of Origin<br />Country/Region: Negrar, Sant'Ambrogio di Valpolicella (Verona)<br />Soil type: calcareous, clayey<br />Grapes: Corvina40%, Corvinone30%, Rondinella15%, Oseleta10%, Croatina5%.<br />Analytical data: alcohol15.5%, residual sugars7/8g/l total acidity 6.33g/l, dry extract 31g/l pH3.50<br />Vineyard operations: the grapes destined for Amarone come from the oldest vineyards. Organic fertilisation and manual pruning; bud selection, defoliation, thinning of the<br />bunches.<br />Harvest between the 2nd and 3rd decade of September in trays.<br />Natural drying (without the use of dehumidifiers) for a minimum of 3 months.<br />Vinification and ageing: harvested in January, the grapes remain in steel/cement tanks for the time necessary to start fermentation without the use of selected yeasts or<br />other biotechnologies. There is little pumping over and punching down, with contact time with the marc for over two months. After racking, the wine matures in Slavonian oak<br />barrels for a minimum of 5 years. From this moment on, only regular topping up is carried out; time slowly shapes the characteristics. This is followed by ageing in the bottle<br />for a minimum of 1 year. Amarone is produced only in important vintages.<br />Ideal pairing: it is at its best with roasted meats, boiled meats and mature cheeses such as Parmigiano Reggiano or Grana Padano. Drunk alone at the end of a meal, it is<br />superb.<br />Serving temperature: 18°C<br />Visual analysis: Intense ruby red colour, important in the glycerine and with garnet reflections as it ages.<br />Olfactory analysis: notes of ripe cherries, morello cherries and slightly dried plums, spices.<br />
Price €119.40
Matarocchio bolg. sup. doc...
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Matarocchio bolg. sup. doc...

Matarocchio Bolgheri DOC Superiore 2016<br /><br />Climate: The 2016 vintage in the Matarocchio vineyard was characterised by a mild winter with sporadic but abundant rainfall which allowed excellent water reserves to<br />accumulate in the soil. The vegetative upswing took place slightly earlier than usual and then continued in a regular manner, accompanied by a spring with temperatures and<br />rainfall in the seasonal average. The tendency towards a sunny and dry summer favoured positive and slight stress on the vines, particularly towards the end of the ripening<br />phase. These climatic conditions, together with the cool night-time temperatures, enhanced the characteristics of the Cabernet Franc, giving the grapes a rich, silky tannic<br />texture and excellent aromatic potential. The grapes were harvested by hand between 20 and 27 September.<br /><br />Vinification: The grapes were harvested by hand and, after careful grain-by-grain sorting, soft pressing and cold pre-maceration were carried out, followed by the start of<br />alcoholic fermentation. The wine was then transferred into new French oak barriques, where malolactic fermentation was completed and it matured for 18 months. At the end<br />of maturation and after careful tasting, the best barriques were selected and blended to create Matarocchio. The wine then rested for the next 12 months in bottle before<br />release.<br /><br />Historical data: Tenuta Guado al Tasso is located in the small and prestigious DOC of Bolgheri, on the coast of the Alta Maremma, about a hundred kilometres south-west<br />of Florence. This appellation has a relatively short history (it was established in 1995) but boasts international fame as a new point of reference on the world wine scene.<br />Tenuta Guado al Tasso covers an area of approximately 320 hectares planted with vineyards, in a splendid plain surrounded by hills known as the 'Bolgheri amphitheatre'<br />for its particular conformation. The vineyards of Guado al Tasso are mainly composed of Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc, Petit Verdot and Vermentino<br />grapes. They enjoy a mild climate due to the nearby presence of the sea: the constant breezes mitigate the summer heat and the rigours of winter, clean the sky and keep<br />the sunshine index high.<br /><br />Tasting Notes: Matarocchio 2016 shows great aromatic complexity, with notes of small dark fruits alternating with sensations of cocoa powder, exotic spices and roasted<br />coffee. On the palate it is enveloping, rich, with good tension and long persistence.<br />
Price €430.40
Maggiarino Nobile...
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Maggiarino Nobile...

Maggiarino Vino Nobile di Montepulciano DOCG 2015<br /><br />Climate: the mild winter season, characterised by frequent rainfall, preceded a spring with above average temperatures, favouring an early bud break of about 10 days. The<br />summer, which tended to be hot and dry without any heat peaks, guaranteed the slow and regular growth of the vines and an optimal start to the ripening of the grapes. The<br />Sangiovese grapes for Maggiarino were harvested by hand around the middle of October.<br /><br />Vinification: The best Sangiovese grapes, from a selection of vineyards on the Maggiarino estate, one of the most suitable areas for La Braccesca, underwent a vinification<br />process aimed at preserving the aromas and enhancing the structure. After about 20 days of maceration in stainless steel vats, the wine was transferred to tonneaux, where<br />malolactic fermentation took place and its ageing process began, lasting about 12 months. Following bottling in spring 2017, the wine rested in the bottle for about two years<br />before release.<br /><br />Historical data: La Braccesca extends over 508 hectares where the ancient farm of the Bracci counts once stood, hence the name of the estate and its coat of arms: an arm<br />covered in armour holding a sword. The total surface area of the vineyards is 340 hectares divided into two parts: the first, 366 hectares of which 237 are planted with vines,<br />is located on the border between the municipalities of Montepulciano and Cortona. The other body, 142 hectares, 103 of which are planted to vines, extends as far as<br />Montepulciano between three of the most renowned areas for the production of great red wines: Cervognano, Santa Pia and Gracciano.<br />Maggiarino comes from the vineyards of the farm of the same name, one of the most vocated areas of La Braccesca. A well-balanced wine capable of exalting the fragrant<br />varietal character through the silky tannins typical of the Nobile di Montepulciano territory, a historic Tuscan denomination.<br /><br />Tasting notes: Maggiarino has an intense ruby red colour. On the nose notes of violet, red fruit and vanilla compose a complex aromatic profile. On the palate it is soft,<br />balanced, silky and sustained by the excellent freshness typical of Sangiovese. Persistent and mineral on the finish.<br />
Price €85.60
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